18Oct2012 Italian Parmesan Potato Wedges Oven roasted potato wedges seasoned with garlic, onion, basil, and Parmesan cheese! I think one of the toughest things about figuring out dinner is deciding what to do with side dishes. We eat a lot of bagged steamed veggies around here, which I think fine but it gets BORING. I have a collection of boxed and bagged side dishes at the ready, but they’re really not healthy and usually just as involved as making something fresh. Instead, I’ve recently been doing different things with potatoes and I have to tell you, these Italian Parmesan Potato Wedges are KILLER! I was planning on serving these with hoagies one night, but the wedges were filling and tasty enough on their own for me and the kids. Dip them in either classic ketchup or switch it up and serve it with sour cream. Yum!! Italian Parmesan Potato Wedges from Lynn’s Kitchen Adventures 4 medium potatoes (I used 5 small ones) 1 tablespoon olive oil 1/2 cup grated parmesan cheese 1 tablespoon dried, minced onion 1 teaspoon basil 1 teaspoon seasoned salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper Wash potatoes and peel if desired, I left the skins on. Cut in half length-wise and then cut each half length-wise again into 4 wedges. Repeat for remaining potatoes. Place potatoes in large bowl and drizzle with olive oil, turning to coat. In small bowl, combine the rest of ingredients and pour on top of potatoes, turning to coat again. Line a cookie sheet with foil, spray with cooking spray, and spread potatoes on foil. Sprinkle any remaining parmesan topping over the potatoes. Bake at 350 for about 45 minutes until potatoes are done (can be easily pierced with fork). Linking up to these fabulous parties. Check them out!